Name: Creamy Barley Risotto with Roasted Carrots
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 3 servings
Ingredients: 1 lb carrots (cut into 2-inch pieces); 1 tbsp olive oil (for roasting carrots); null null sea salt and ground black pepper (to taste); 1 tsp garlic powder; 0.5 tsp ground coriander; 5 cup vegetable stock; 1 tbsp light miso; 2 tbsp olive oil (remaining, for risotto); 2 medium shallots (small dice (about 0.5 cup diced shallots)); 1.5 tsp smoked paprika; 2 tsp fresh thyme (minced); 2 tbsp nutritional yeast; 1 cup barley (pearl); 0.5 cup white wine; null null sea salt and ground black pepper (to taste); null null fresh dill (chopped, for garnish); 3 null walnut halves (3-4, grated with a microplane)

Instructions

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1

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the cut carrots (1 lb) on the baking sheet. Toss the carrots with olive oil (1 tbsp), [sea salt and ground black pepper], garlic powder (1 tsp), and ground coriander (0.5 tsp). Spread in a single layer and roast until tender and slightly caramelized, about 25 minutes. Set aside.
2

Pour vegetable stock (5 cups) into a medium saucepan over medium heat. Add light miso (1 tbsp) and whisk to dissolve. Lower heat to a bare simmer, cover, and keep warm with a ladle nearby.
3

Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the remaining olive oil (2 tbsp) and swirl. Add shallots (2 medium) and sauté until very soft and translucent, about 8 minutes. Lower heat if browning too fast.
4

To the shallots, add smoked paprika (1.5 tsp), fresh thyme (2 tsp), and nutritional yeast (2 tbsp). Stir and cook until fragrant, about 1 minute. Season with [sea salt and ground black pepper]. Add pearl barley (1 cup) and stir to coat, toasting for about a minute.
5

Pour white wine (0.5 cup) into the pot and stir until it comes to a boil. Let it simmer and cook out for about 2 minutes, stirring often.
6

Add two full ladles of warm vegetable stock to the barley and stir until almost all liquid is absorbed (about 3 minutes). Continue adding stock, 2 ladles at a time, stirring often, until the mixture is nearly dry before adding more. Cook for a total of 25-30 minutes, or until the barley is al dente and the risotto is creamy.
7

Check the barley risotto for seasoning and adjust if necessary. Stir in the roasted carrots or serve them on top.
8

Garnish individual servings with [chopped fresh dill], finely grated [walnut halves], and freshly ground [black pepper]. Serve immediately.